French + Grill recipes (13)

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Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

Reviews(1)

'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Creme Brulee

Recipe by: Karen

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This is a very nice dessert to serve when entertaining.

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Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

French Onion Soup

Recipe by: ENDLESSSKY

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This quick version of the classic is made with vegetable stock, and flavoured with thyme and brandy.

French Onion Soup Gratinée

Recipe by: Jersey Tomato

Reviews(1)

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

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Jean's Cheats Mushrooms in Hollandaise Sauce

Recipe by: jeananderson

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I went to a top rated London restaurant and had this lovely starter. When I asked the chef for the recipe he told me that they used home made Hollandaise but he had used a jar of ready made at home and no one knew the difference.

Lamb Steaks Provençale

Recipe by: Jan Cutler

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A quick and colourful, chunky sauce of Mediterranean vegetables makes a delicious accompaniment to succulent steaks of griddled lamb. Serve with French baguettes to mop up the juices, or with chunks of garlic bread. Delicious!

Lobster Thermidor

Recipe by: EXCELUK

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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and grilled until golden.

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Marian's French Onion Soup

Recipe by: MARIAN CRONSHAW

Reviews(1)

Very easy and oh, so good. This recipe is submitted from Quebec, Canada.

Onion family soup with Gruyère croûtes

Recipe by: Maggie Pannell

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The secret of this rich, warming soup lies in the slow cooking of the onions and leeks, in just a little butter and oil, until lightly caramelised. Thinly sliced potatoes add extra carbohydrate and help to thicken the stock. Complemented by crunchy cheese and walnut-topped croûtes, it makes a satisfying lunch or supper dish.

Oven-roasted onion soup

Recipe by: Maggie Pannell

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This French classic, made with caramelised onions and topped with oozingly cheesy toast, is always a favourite.

Red mullet with Provençale sauce

Recipe by: Brenda Houghton

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This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.